Words are powerful. This of course is not news to anyone, but I felt like there was no other way to begin my post. Genuine thanks to everyone who posted such kind and encouraging words on my blog this week. It means so much to have a community of people that can bolster you up when you are feeling down.

But what does a few days of baking do? It brings a whole lot of sunshine into my life. As I type, I'm waiting for a fig and spice cake to finish cooling, and I already have plans for focaccia and fig brownies floating in my head.

And yes...the figs...I have quite a few. So if you have any recipes you might have made yourself or are interested in me trying...please let me know.

But we're hear to talk about peaches and pies, and the lovely thing that happens when you combine the ripest and sweetest of fruits with a buttery and flaky pastry crust.

Magic.

Inspired by one of my most favorite bloggers, Patty from Patty's Food, I set out to make my very first lattice pie. Surprising, I know, considering that I bake like a mad-woman, and I could easily subsist on pie recipes for an entire year. But I was intimidated. Nothing like facing your fears to boost the ego.

After consulting a few cookbooks and blogs, I stuck with my initial conviction that Patty's recipe for the filling would be as close to perfection as I could ever get. With a generous helping of vanilla and cinnamon, the filling alone is good enough to be devoured. But we must never forget the wonder that happens when you pour fruit into a pie pan.

The lattice making part of the recipe was far less frustrating than I anticipated. In fact, I found it to be delightful, reminding me of Kindergarten craft time, where we all sat around pint-sized tables and wove pieces of construction paper, one under the other.

I froze my strips after cutting them, which helped the process significantly. If anyone is wary about weaving pastry, please do yourself a favor and stick your strips into the freezer for 15-20 minutes. They are much easier to work with and breakage is minimal.

So get our your pie pans, pull out our cameras, and boil a few pounds of peaches. Serve this final tribute to summer with a scoop of ice cream or a heavy coat of whipped cream. Or like us, just enjoy a slice by its lonesome self...you'll be amazed.

1. Remove one disc of dough and allow to sit on counter for 5 minutes, or until soft enough to roll. Generously flour your working surface and roll into an 11-12 inch round. Carefully lift the dough and place it into your pie plate (I always use my rolling pin to help me along...I gently and loosely roll the disc around my pin and then unroll it in then pan. Press the dough into the pie plate and trim the edges, leaving about a 1 inch overhang. Place the pan in the freezer while you prepare the filling and the lattice.

2. Line a baking sheet with wax paper. Remove the other dough disk from the refrigerator and roll it out to a 12 x 8 inch rectangle. Using a ruler, cut 8, one-inch strips and transfer the strips and baking strip to the freezer.

3. Bring a large pot of water to boil. Using a paring knife cut an X in the bottom of each peach before placing them in the water. Allow to boil for one minute before removing to a bowl of cold ice water. Slip off the skins when they are cool enough to handle. Cut the peaches into wedges, place them in a large bowl, sprinkle with the lemon juice and toss to mix. Add the sugars, vanilla, cinnamon and flour and stir to combine. Allow the peach mixture to sit a few minutes and then drain in a colander.

4. Pour your filling into you prepared pie pan. Remove strips from refrigerator and carefully lay 4 parallel strips across the top of the pie. Weave the remaining strips through horizontally. Trim the strips and crimp into the crust of the pie with your fingers.

5. Place the pie on a baking sheet and bake for 15 minutes in a 425 degree oven. Be sure to put a pan beneath it! Lower the oven temperature to 375° and bake until the crust is golden brown and the juices are bubbling, about 50 minutes. If the lattice is getting too brown tent it with aluminum foil about half way through the baking. Let the pie cool to slightly warm or room temperature on a wire rack before slicing and serving with vanilla ice cream.

Always,MonetAnecdotes and Apple Cores

PS...I'm on Twitter, and I would love some new followers (monetmoutrie)

I'm glad you're able to bring some sunshine back into your life with baking. If that's the case, you bake your heart out girl! The pie looks delicious! I was just reading Patty's post the other day, let's just say you both have now got me craving big tine for peach pie. Hope there are many more sunshiny days ahead ;-)

What a wonderful looking pie, Monet! I bet you and Ryan will have no problem digging into it all weekend with a scoop or two of vanilla ice cream. This is an awesome tribute to the final days of summer - I know I'm definitely going to miss this season, and all the recipes that go along with it, too!

Hi Monet, I'm sorry my comment is late, I'm in the desert fhow ar away from my regular computer set up. You mentioned that you were going to post your peach pie on Wednesday so I was looking forward to seeing it. It looks great and I can imagine that it tasted so good! Thanks for all your wonderful supportive words for my peach pie post I can't tell you how much I appreciate all your kind words and how much I enjoy our relationship. Isn't it great how much we both love to bake and are sharing that love of baking through our blogs. Let's keep it going California to Texas and back again, how cool is that? All my best Monet, Patty

Reply

Kitchen Butterfly

09/11/2010 3:19am

Thanks for the lattice strips tips.........amazing, now I'm tempted to weave the top of a pie - yours looks delicious!

That is one gorgeous pie. It could bring sunshine to the darkest of days. I love the tip about freezing the strips before weaving. It was one I had not heard of. I hope you are having a great day. Blessings...Mary

I must admit to something... I have never made a pie :-( I promise that will change this year... but I've been so terrified of trying it. Your suggestions ease some of my worries, though... now I'll have to do it.

So, for a fig recipe... I have to suggest the fig/balsamic jam I made a few weeks ago:

Wow...you do a gorgeous job with your baking. That lattice crust looks like something out of a Martha Stewart book. I can empathize with the loneliness of moving; I've done it several times and it can be very difficult to readjust. Best wishes to you as you make a happy home for yourself, your husband, and your pretty pies:)

I'm convinced more and more that baking is good for the soul. Especially pies. Pies definitely have a heart warming quality to them.

This looks absolutely glorious. I'm with you - no such thing as too much vanilla and cinnamon!

I can't wait to see what you do with those figs! The pizza I made can DEFINITELY take on fresh figs. I just didn't want to use them since they aren't available to a lot of people whereas dried figs are.

No, my lattice never looks as beautiful as yours. I console myself with the fact that my pies might be ugly but they taste good! Lovely pie - kudos and gold stars and I wish I had a piece. Squirreling away the freezing-lattice-strip hint...

Couldnt agree with you more! Words are powerful and beautiful :). This pie is also very beautiful! I've been having fig dreams as well and can't wait to see your creations. Those brownies sound like a wonderful combination! I love the concentrated sweetness of a fig. I love pairing them with cheese. A little sweet and savory. Good luck studying!!